Cranberry-Lemon Shortbread

Cranberry-Lemon Shortbread

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  • Prep Time


  • Total Time


  • Servings



  • ½ lb butter at room temperature

  • ½ cup brown sugar

  • 1

    egg yolk

  • 1

    tsp finely grated lemon zest

  • 1

    ¾ cups flour

  • ¼ tsp salt

  • ½ cup finely chopped dried cranberries

  • ¾ cup icing sugar

  • ¼ cup cranberry juice


Beat butter and sugar until light and fluffy. Beat in egg yolk and lemon zest. Combine flour, salt and cranberries. Gradually stir flour mixture into butter mixture, blending until smooth. Form dough into a ball and wrap with plastic wrap. Refrigerate for 30 minutes to make it easier to handle. Preheat oven to 350. Roll dough out on a lightly floured surface to ½ inch thickness. Cut into desired shapes and place on ungreased cookie sheets and bake until lightly golden around edges, 15-20 minutes. Cool completely on wire rack. Icing: Mix icing sugar and cranberry juice to form a pale pink icing. Keep covered until ready to use. Once cookies have cooled decorate each cookie with icing and allow to firm up.


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